1,253 peele recipes

Homemade raw banana chips, thin slices of green banana fried crisp in coconut oil and tossed with salt, black pepper, and chili. A savory, spicy South Asian snack that beats the store-bought bag.

These easy to make mashed potatoes are very smooth and creamy. The garlic is boiled with the potatoes which embeds the garlic into the potatoes.

Crisp cucumber salad tossed with tangy yogurt, fresh dill, and garlic creates a refreshing low-calorie side for summer grilling and picnics.

Granny Smith Apple-Onion Soup with Celery Root recipe

Lacy potato pancakes (latkes) are the classic Jewish fried potato pancakes traditionally served at Hanukkah. Crispy, golden, and lacy-edged, served with applesauce and sour cream.

Cool, creamy yogurt stirred with grated cucumber, fresh mint, roasted cumin, and a pinch of cayenne. This classic kheere ka raita is the essential Indian side dish that calms the heat and refreshes the palate.

When you are planning your next birthday party, don’t forget to make this recipe.

Start off your baking this Spring with these delicious cookies that are perfect with a cup of tea or coffee.

Juicy turkey cheddar burgers seasoned with sage, thyme, lemon zest, and sauteed garlic onions, with melted cheese stuffed right inside the patty. Grill or broil in 40 minutes for a lighter burger that still oozes with flavor.

Spice up your shrimp with this succulent recipe that doesn't take a lot of effort. Perfect for when you're late to prepare dinner!

This may be one of the most exceptional souffles you'll ever serve. The beet color spreads upward from the bottom layer, creating a rosy hue throughout.

Brighten up your dinner parties with this delicious dip that goes well with tortilla chips, crackers and even vegetables!

Arugula salad with a creamy blended lemon-Parmesan dressing, tossed with peppery baby arugula and sweet cherry tomatoes. A bright, 4-ingredient side that comes together in minutes.

Plump shrimp and tender scallops coated in a tangy garlic sauce. What's not to love?

This is an okay recipe. I have eaten tastier ones similar to this, but none of these I have put it in my recipe box to use again.

I did prefer a tenderer texture, so I steamed green beans for a few minutes, then cooked in the pan with all the spices. Still had great flavour and tender-crisp texture.